Taco Cassarole

We had nearly a pound of leftover taco meat (we'd had friends over and mis-estimated how much we would need), and since it was seasoned I couldn't really use it for anything with a different flavor palate... so I invented this. It was a big hit.
Tastes like tacos!!

Makes a 9x13 pan.
about 20-25min prep time + 15-20min of baking time

1 pound or so of ground meat
2ish cups uncooked rice (I did a mix of white and brown, it made about 5c cooked)
1 can tomato sauce
2 cans diced tomatoes (or 1qt home canned)
1/2 onion, chopped small
1 can black beans (or pinto) (or about 1-2 cups cooked dry beans)
chilli powder, cumin, garlic powder salt and pepper or taco seasoning
about 8 oz cheddar cheese, shredded

If you are cooking your own beans instead of using canned, you will need to prepare them ahead of time since they take hours to cook.
Put the dry rice in a pan with the tomatoes and their juice, and add enough water for cooking (I don't measure, I just pour in water about twice as high as the rice, then let it simmer with the lid off and check it every couple of minutes, stir it, and add more water if it ever runs low).
While the rice is cooking, brown the meat with the seasoning. You can add the onions if you like them cooked. Drain off the grease. Set aside.
As the rice is getting nearly done, add the tomato sauce and mix it in.
Put the cooked rice, meat, onions (if they're not with the meat), beans, and half of the cheese into a 9x13 baking dish, and mix them all up. You can add additional seasoning if you like (I put in about 1 Tbs garlic powder, 1 Tbs chili powder, 1 Tbs cumin, and 1/2-3/4 tsp salt and just a little pepper).
Sprinkle the remaining cheese over the top, and bake at 350 until everything is warm and melted--about 15-20 minutes.

(Fresh) Salsa

I got this recipe from my aunt. Of course it can be adapted (some of our adaptations are mentioned at the bottom). I like it chunky and fresh, (and I can it that way--just put it raw in the jar) but it doesn't develop a thick sauce that way. If you like a thick sauce, you'll need to simmer it on the stove a while. I can't give you any specific directions for that though, because, as I said, I don't do it. ☺

makes about 3-4 cups of salsa (I usually 6x it or more for canning)

3 med/large tomatoes
1 onion
2 cloves garlic
1 sweet pepper (bell, any color)
1 hot pepper (I use jalapenos, but if you like it hot use something hotter or use more of them)
1 tsp salt
1 tsp sugar
2 Tbs something acidic (apple cider vinegar or lime juice is what we usually use, but lemon juice or other vinegar would work also)
cilantro, if desired

Chop it all up--I like my tomato, onion, and bell pepper chunks bigger and my garlic and hot pepper minced into oblivion...do what you like.
Toss all the veggies into a big bowl, and then sprinkle the spices and vinegar/juice over the top. Mix mix mix! Yum yum yum!



If you're canning it, put it straight into the jars, and process following the directions for tomatoes (it is acidic enough to process in a waterbath or steam canner, you don't need a pressure cooker).


Some of our favorite variations
Lime/garlic/cilantro ~ Use lime juice instead of vinegar, double the garlic, put in a bunch of cilantro.
Spicy ~ Use a habanaro pepper instead of jalapeno, or use 2-3 jalapenos instead of just one. Cilantro will add kick as well if you like that flavor.
Southwest ~ add a (drained) can of corn and a (drained) can of black beans to the recipe above.

Hot Mexican Salad

I realized recently that one of my favorite things at a Mexican restaurant is the rice and beans that they serve on the side--especially when they have melted cheese and that little bit of lettuce and tomato and sour cream. So I played around a bit and came up with this. I like the contrast of hot and cold, as well as different textures. Rice + beans makes a complete protein so it is filling as well as delicious. Think of it as being like a taco salad...only without the taco bowl!
We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)


serves 2

*2-3 cups cooked white and/or brown rice (1ish cups dry)
*1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry)
*1 can diced tomatoes OR 1 largeish fresh tomato
*2/3 cup grated cheese
*1- 1 1/2 cups chopped lettuce
Sour cream, ranch, or other creamy dressing

a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.

This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them.
For a la carte serving:
Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls.
For prepared plates:
Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.

If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!

Speedy Burritos

I invented these the other night when I "didn't have any food in the house." I really liked them, and a couple of days later my 9yo son asked when we could have them again, so I think they were a hit. ☺

• 2-3 c cooked rice (I used 2 1/2 c water & 1 1/4 c plain white rice, but adjust amounts for what type of rice you use)
• 1/2 large onion, chopped
• 1 can corn, drained
• 1 can black beans, drained (pinto or refried would work too) Obviously you could use dry beans but they would have to be cooked which takes several hours. Lentils would work also and they cook much faster than dry beans.
• 1 can diced tomatoes, drained (or stewed tomatoes, or 2-3 fresh chopped tomatoes, or even 1 can tomato sauce)
• about 1 cup grated cheddar cheese
• cumin
• chili powder
• garlic powder
• 8-10 tortillas (I used whole wheat ones)
• optional--1-2 pieces chopped chicken or 1 can chicken meat or 1/2-1 lb ground meat (I didn't use meat and don't think it needs it.)

Put the rice in to cook.
In a large pan (I used a cast iron saucepan) saute the onion in a little oil until it softens. Saute meat with onions if you're using it. Add beans, tomatoes, corn, and spices to taste (I use 2-3 Tbs of each). Add rice when it gets done. Mix it all up, then put in tortillas, roll them up, place them in a large baking pan side by side. Sprinkle cheese over the top of everything.
(Alternately, layer tortillas and stuffing in the pan more like a lasagne, then sprinkle cheese over the very top. My large pan was in use so I used a smaller deeper pan, and layered like this.)

Vegetarian Nachos

Instead of ground beef this uses lentils or pinto beans. When seasoned the same way, they taste quite similar. (please note that all spice amounts are approximated, as I have never measured them...)

makes enough for a 9x13 pan of nachos

• around 3 cups Tortilla chips
• 3/4 cup grated cheddar cheese
• 1 or 1 1/2 cups cooked (or canned) lentils or pinto beans (they have to be soft) I like to use leftover lentils/beans if I have them
• 1/3 cup ketchup
• 2 tsp garlic power*
• 1 Tbs ground cumin*
• 1 Tbs chili powder*
• *(spices can be replaced with a half packet of taco or other mexican seasoning if you want, but I prefer to use separate spices so I can customize the proportions)
• optional--a few drops of tabasco sauce
  

Spread the chips in the pan.
Put ketchup and spices in with the lentils and blend well (use a blender or an electric mixer). Drop the mixture in blobs around on the chips.
Sprinkle cheese over the top of everything.
Cook on 350 for about 10 min or until cheese is melted and everything is warm. To keep chips crunchier, use a higher temperature for a shorter time.

Semi-Homemade Taco Soup

Alright, so I figure this is a 'cheating' sort of recipe, because it involves almost no real cooking--just a lot of dumping and stirring. On the other hand, it is yummy, and everybody needs an easy meal sometimes, right?

Prep time--about 5 minutes.

Cooking time--oh, another 5-10 minutes...

Meat (1 lb ground beef or 1 can chicken) (optional--lentils make a nice meat substitute too)

1 med onion, chopped

2-4c broth (anything that goes with your meat choice, amount varies by how thick you like your soup!)

1 can black beans

1 can corn

1 can tomatoes (diced or stewed)

1 small can diced chilis

1 packet taco seasoning (or chili powder, salt, etc as desired)

(The soup here was made with canned chicken) --------->

If using beef, place in a large saucepan to brown. Saute onions in with the grease. If using chicken, add a Tbs of oil to saute the onions, then add the chicken second. If using lentils, cook them first. Add taco seasoning to the meat. Drain off extra grease as applicable.

Dump in all canned ingredients--do not drain. Stir a bit, then add as much broth as it takes to get the consistency you want.

Let simmer for a few minutes until warmed through.

Serve topped with grated cheddar cheese, sour cream, and/or fritos or crumbled corn chips.